Holiday Meal Makeover (Giveaway)

Who’s excited for Christmas?! Me me me! If you don’t celebrate Christmas, you can be excited too…for traffic to clear up and people to stop talking about trees, elves, and Santa .

Do you know what’s going to be on the menu for your holiday meal? Peter has all sorts of dishes up his sleeve and I’m sure Lo the Bro does as well. My foodie family can’t help but use Christmas as an excuse to pull out all the stops.

If you’re still meal planning for the big day or need something to bring to a gathering, below are some recipes to help you along. The theme of this week’s Soy Simple post is incorporating soy into holiday dishes. The recipes below either include soy or can be tweaked to include it.

To enter this week’s Soy Simple contest, simply comment on this post with a recipe that incorporates soy (link away!!) OR how you plan to use soy in your holiday cooking. A winner will be selected at random from all participants and will be notified through email. Contest is open through Sunday, December 25th.

Contest is only open to U.S. residents, 18 years of age and older. One entry, per person, per contest. Good luck!

This post is part of the Soy Simple campaign (you can read more about the campaign and my disclosure statement here).

I made these when “Brad’s” mom was in town and she said she didn’t even realize that it wasn’t meat – great in my book, as they’re from the Midwest and eat meat in basically every meal! I thought they were yummy, too!!

I LOVE THIS MENU! I would love to have a christmas dinner/breakfast that incorporates those recipes! As for soy, I am using soy milk in some mashed sweet potatoes I am making….makes them so creamy and delish!!!

Tofu works for everything, honestly! I’ve already used it to make pesto (yesterday) and baked tofu, and tomorrow it will be time to make tofu truffles (nod and smile and pretend not to hear if one of the receivers asks what’s in it).

thanks Allie for holding this wonderful giveaway! for xmas dinner this year, I am making banh xeo, but instead of adding shrimp to the batter I am going to cook up a tofu/water chestnut stir fry to put inside of it! love soy!

This isn’t really a recipe, but I ALWAYS use soy milk in place of regular milk in recipes. My mom and sister are both lactose intolerant, and I just prefer soymilk (especially over their skim lactaid milk…tastes like water to me!)

Directions:
Preheat the oven to 375°.
In a large mixing bowl stir together the flour, soy flour, baking powder, brown sugar and cinnamon.
In a small mixing bowl whisk together the Soy Milk, egg whites and oil. Pour into the dry ingredients and mix just until blended.
Stir the blueberries into the batter (if using frozen berries, do not thaw first). Divide batter among 12 nonstick or lightly greased muffin cups. Bake at 375° for 15 to 18 minutes, until golden and center tests done. Remove from pan immediately.

During this time of year, it’s sooo important to eat a healthy breakfast to start you on the right foot for the day. That’s why I make my morning smoothies with soy milk (along with a banana, cashews, honey, and vanilla). OH this is so delicious I could live off of this!

Allie

Hi, I'm Allie! Welcome to my blog. I'm a certified personal trainer and RYT-200 certified yoga instructor who loves to run, travel, eat carrot cake, take photographs, and listen to country music. You can read more about me here